Reshmi Kebab (Silken Kebabs)

12

0

Recipe by: NITISHA

"This is a traditional Muglai dish prepared in India. It gets its name from the succulence of the meat after prolonged marinating and light braising. Traditionally, chicken, beef or lamb meat is used, but prawns or scallops are good substitutes too for this smooth as silk kebabs. Serve with chatnis (dips made from coconut, cilantro and mint, usually found in Indian grocery stores) or tomato sauce."

Directions

Prep

30 m

Cook

30 m

Ready In

1 d 1 h

Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.

Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.

Reviews 12

20 Ratings

KYMBERAND

6/5/2003

This stuff is amazing...I've tried it several times with chicken, beef and shrimp. It was good with all of them even though I had been hesitant about the shrimp. I have also substituted yogourt for the cream and it was still quite good.